Jenny Kay has created an easy, delicious recipe using the least favourite vegetable on the food chain…
Many people aren't big fans of cabbage but after trying this delicious offering of braised cabbage you'd be pleasantly surprised with the outcome.
This colour combination developed by Jenny Kay is a mouth-watering side dish for roast meats or poultry of your choice.
Ingredients:
- 30g butter
- 2 red onions, halved and sliced
- 500g red cabbage, shredded
- 1 green apple, peeled and grated
- 125ml brown sugar
- 2ml nutmeg
- 5ml cinnamon
- 2 whole cloves
- 2 bay leaves
- 125ml cider vinegar
- 60ml red wine vinegar
- 125ml apple juice
- 180ml apple sauce
- 15ml corn flour
Instructions:
1. Heat the butter in a pot and fry the onions for 5 minutes.
2. Add the cabbage and fry for a further 5 minutes.
3. Add the grated apple, sugar, nutmeg, cinnamon, cloves, bay leaves, vinegars, apple juice and apple sauce and stir well.
4. Simmer for 20-30 minutes until cabbage is tender.
5. Discard the bay leaves and cloves.
6. Mix the corn flour and water together to form a paste and add to the cabbage mixture.
7. Cook for 2-3 minutes until mixture thickens.
8. Season with salt and pepper.